Growing up with Korean culture often means having a deep connection to its food. Having spent over two decades each in Canada and the United States, while maintaining strong ties to Korea, I’ve seen firsthand how Korean cuisine captivates people from all walks of life. Among the vast array of delicious dishes, two types of "pancakes" often surprise and delight newcomers: the savory Jeon and the sweet Hotteok. While the word "pancake" might conjure images of maple syrup-drenched stacks for many North Americans, the Korean versions offer entirely different, yet equally satisfying, experiences.
In Korea, you won't find one single type of pancake. Instead, the term broadly covers two distinct categories: Jeon (전), which are generally savory and enjoyed as a side dish, appetizer, or snack, and Hotteok (호떡), which are sweet, filled delights popular as street food. Let's dive into the wonderful world of these Korean flat, pan-fried treats.
Jeon: The Savory Spectrum of Korean Pancakes
Jeon refers to a dish made by mixing various ingredients with a batter, usually made from wheat flour or rice flour, and then pan-frying it. It's a incredibly versatile dish, taking on countless forms depending on what's mixed into the batter. Jeon is a staple during holidays and special occasions, but it's also commonly eaten as an everyday side dish (banchan), an appetizer, a snack, or even a popular pairing with Korean rice wine (makgeolli).
One interesting cultural note I often share is the association of Jeon with rainy days in Korea. There's a widespread notion that the sizzling sound of Jeon hitting the hot pan is reminiscent of raindrops, creating a comforting, cozy connection that makes people crave Jeon when the skies open up. Whether it's the sound or just a beloved tradition, it's a craving I understand well on a damp afternoon!
Jeon is typically served with a dipping sauce made primarily from soy sauce, vinegar, and often a touch of sugar or sesame oil, sometimes with added chili flakes or chopped green onions for extra flavor.
Let's explore some of the most popular types of Jeon:
- Pajeon (파전): One of the most iconic Jeon, Pajeon puts green onions (pa) center stage. It's made by incorporating whole green onions into a batter of flour (wheat or rice), egg, and sometimes a touch of other vegetables like carrots or red peppers. The result is a wonderfully fragrant pancake with delightful crispy bits of green onion mingling with the soft batter. It's simple, yet incredibly satisfying.
- Kimchijeon (김치전): A favorite among those who love a bit of spice and tang. Kimchijeon is made with well-fermented kimchi mixed into a flour and egg batter. The sourness and spiciness of the kimchi give this Jeon a unique kick. You can elevate it further by adding pork or squid for extra flavor and texture – a popular variation I often see and enjoy!
- Gamjajeon (감자전): Hailing from the mountainous Gangwon-do province, Gamjajeon is a revelation. Unlike many other Jeon types, it relies solely on grated or finely minced potato (gamja) and its natural starch for texture, skipping wheat flour entirely. Seasoned simply with salt, it fries up into a pancake that's crispy on the outside and wonderfully chewy and slightly sticky on the inside. Adding finely sliced carrots, onions, or green onions is a common practice. It's pure potato perfection!
- Hobakjeon (호박전): Made with thinly sliced Korean zucchini (aenghobak), which is softer and lighter than the pumpkins often called hobak in English. The zucchini slices are lightly coated in flour or batter and then dipped in egg wash before being pan-fried. Hobakjeon are typically smaller than other Jeon, making them perfect bite-sized snacks. They have a lovely soft texture and a mild, slightly sweet flavor, making them a great option for vegetarians or those seeking something less intense.
- Dubujeon (두부전): This Jeon uses crumbled tofu (dubu) as its base, mixed with egg and finely chopped vegetables like green onions, carrots, or peppers. It's a simple, protein-rich pancake with a soft, slightly crumbly texture. It's a versatile option, sometimes eaten plain or with the standard dipping sauce, and fits well into vegetarian and vegan diets (with a slight modification to the binding agent).
- Haemul Pajeon (해물파전): Arguably the king of Jeon, Haemul Pajeon is the deluxe version of Pajeon, generously loaded with a variety of seafood (haemul) like squid, shrimp, mussels, and oysters alongside the green onions. The seafood adds a delightful chewiness and depth of flavor. It's thicker and more substantial than regular Pajeon and is widely regarded as the ultimate pairing for makgeolli. This is often the Jeon newcomers try first, and for good reason – it’s utterly delicious!
Hotteok: The Sweet Sensation of Korean Streets
Shifting gears entirely, we come to Hotteok. While Jeon are savory and often part of a larger meal, Hotteok are almost exclusively sweet and hold a special place in Korean hearts as a beloved street food, especially popular during the colder months.
Said to have been introduced by Chinese immigrants in the early 20th century, Hotteok is made from a soft, yeasted wheat flour dough. What makes it unique is the sweet filling (called so) tucked inside before the dough is sealed, flattened, and pan-fried.
Here are the key features of Hotteok:
- Texture and Flavor Contrast: The magic of Hotteok lies in its contrast. The outside is typically pan-fried until golden brown and slightly crispy or chewy, while the inside contains a pocket of filling that melts into a hot, sweet, syrupy delight. The combination of textures and the burst of hot sweetness is simply addictive.
- The Traditional Filling: The classic Hotteok filling is a simple yet perfect blend of brown sugar, cinnamon powder, and chopped nuts or seeds like peanuts, walnuts, or sunflower seeds. As the Hotteok cooks, the sugar melts, mixing with the cinnamon and nuts to create a warm, fragrant, gooey syrup.
- Cooking Method: Hotteok are typically cooked on a hot griddle, often pressed flat using a special tool or a spatulafrom the moment they are placed on the pan. They are fried in oil, giving the exterior a lovely crispness.
- Evolution of Hotteok: While the sweet, syrupy version remains the classic, Hotteok has evolved. You can now find variations with savory fillings like japchae (glass noodles and vegetables), kimchi, bulgogi, or even cheese. Some vendors also add green tea powder to the dough for a different color and flavor.
- Simple Ingredients: Making traditional sweet Hotteok involves basic ingredients: flour (all-purpose or bread flour), sometimes sweet rice flour for chewiness, warm water or milk, sugar, salt, and instant dry yeast for the dough. The filling is just brown sugar, cinnamon, and your choice of chopped nuts or seeds.
My first experience with a freshly made Hotteok on a chilly winter day in Seoul is etched in my memory. The warmth radiating from the paper cup, the slightly crisp exterior giving way to the molten, sweet interior – it was comfort in pancake form. The melted sugar is incredibly hot, so you learn quickly to take small, careful bites! Luckily, for those of us far from Korean street vendors, pre-packaged Hotteok mixes are readily available, making it easy to recreate this sweet treat at home.
Bringing It All Together
Whether you're craving something savory to pair with a meal or a drink, or seeking a warm, sweet treat to brighten your day, Korean "pancakes" offer a delightful range of flavors and textures. Jeon, in its many forms from the simple Pajeon to the decadent Haemul Pajeon and uniquely textured Gamjajeon, showcases the versatility of batter-based savory dishes. Hotteok, on the other hand, provides instant street-food comfort with its sweet, gooey center.
Exploring Korean cuisine means discovering these wonderful variations. They are more than just food; they are woven into the fabric of Korean culture, tied to seasons, celebrations, and even the weather. If you haven't tried them yet, I highly encourage you to seek them out – whether at a Korean restaurant, market, or by trying a simple recipe at home. You might just find your new favorite pancake!
Frequently Asked Questions about Korean Pancakes
Q: What is the main difference between Jeon and Hotteok?
A: The main difference is flavor and usage. Jeon are savory Korean pancakes, often served as a side dish, appetizer, or with drinks, while Hotteok are sweet, filled pancakes primarily enjoyed as a street food snack.
Q: Why are Jeon often associated with rainy days in Korea?
A: It's a cultural connection based on the sound the Jeon makes while sizzling on the pan, which is said to resemble the sound of rain. This association creates a psychological link and craving for Jeon during rainy weather.
Q: Is Haemul Pajeon always made with green onions?
A: Yes, Haemul Pajeon literally translates to "Seafood Green Onion Pancake." Green onions (pa) are a core ingredient alongside various types of seafood (haemul).
Q: What is Gamjajeon made of if not flour?
A: Traditional Gamjajeon is primarily made from grated or finely minced potatoes (gamja) and relies on the potato's natural starch to bind it together when cooked, rather than using wheat or rice flour.
Q: What is inside a traditional Hotteok?
A: A traditional sweet Hotteok is filled with a mixture of brown sugar, cinnamon powder, and chopped nuts or seeds. This filling melts into a hot, sweet syrup when the Hotteok is cooked.
Q: Are there savory versions of Hotteok?
A: Yes, while the sweet version is classic, modern Hotteok variations can include savory fillings such as Japchae, kimchi, bulgogi, or cheese.
Q: How do you typically eat Jeon?
A: Jeon is usually cut into pieces and dipped into a sauce made from soy sauce, vinegar, and other seasonings. It's often eaten with chopsticks.
Q: Is it difficult to make Hotteok at home?
A: Making Hotteok from scratch can involve working with yeast dough, but it's not overly difficult. Many Asian grocery stores sell convenient Hotteok mixes that make it very easy to prepare them at home.
